Ingredients:

  • 8 ounces rice vermicelli noodles (225g)
  • 2 tablespoons vegetable oil (30ml)
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup snow peas (100g), trimmed and halved
  • 1 cup cooked prawns, peeled and deveined (about 150g)
  • 2 green onions, sliced
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1.5 tablespoons curry powder (over 10g)
  • 1 teaspoon sesame oil (5ml)
  • Salt and pepper to taste

Instructions:

  1. Boil a large pot of water and cook the rice vermicelli according to package instructions until just tender. Drain and rinse in cold water.
  2. Heat vegetable oil in a wok over medium-high heat.
  3. Sauté garlic and onion until fragrant and translucent.
  4. Add bell pepper and snow peas; stir-fry for 2-3 minutes until tender-crisp.
  5. Add prawns, stirring until they turn pink (about 2-3 minutes).
  6. Add the cooked noodles to the wok; toss to combine.
  7. Stir in soy sauce, oyster sauce, curry powder, and sesame oil; mix well.
  8. Season with salt, pepper, and green onions; serve hot.